Jeans Bars (guaranteed to make your jeans tight)

My mom made these as a kid.  I loved them.  I'd forgotten all about them.  Probably haven't had one in 10 years or more.  The other night, I had a dream about these and woke up craving them.  I called my mom, but my mom has hundreds of cookbooks and wasn't sure which one they were in since she probably hasn't made them in 10 years or more.  Isn't the internet a wonderful thing?  I googled them and BAM, they were all over!  It came from the 1983 Pillsbury Classic, No. 30, "Best Recipes."

CRUST
1 cup flour
1/2 cup butter 
1/4 cup sugar

FILLING
1 cup graham-cracker crumbs
1/2 cup chocolate chips
1/2 cup chopped nuts (I omitted)
1 teaspoon baking powder
1/4 teaspoon salt
14-ounce can sweetened condensed milk 

FROSTING
1 1/2 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla

Heat oven to 350 degrees. In small bowl, cut butter into flour and sugar until crumbly. Press in bottom of ungreased 13-inch-by-9-inch pan. Bake at 350 degrees for 10 minutes. Cool for 10 minutes.

In a large bowl, combine all filling ingredients; mix well. Spread over partially baked crust. Return to oven and bake 15 to 20 minutes more until golden brown. Cool completely.

In a small bowl, blend frosting ingredients until creamy; spread over bars. Cut into bars.

PF Chang's Lettuce Wraps

I stumbled upon Iowa Girl Eats while specifically searching for a PF Chang's lettuce wrap copycat recipe.  She just might be my new BFF (blogger friend forever).  Her recipes look INCREDIBLE.  She gave me permission to share her awesome take on PF Chang's lettuce wraps (only less greasy and healthier!)  They were a hit at my house.  Derek had like 5 and said it was a keeper.  He rarely gives his input on recipes, so you know this is a winner.  Even my picky children ate it without complaints.  I will share her recipe, but comment on what I did differently.  I know I typically avoid long ingredient list recipes, but this one is well worth it.  And it is still quick and easy to throw together.

1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced (I grated it and probably used a lot less than an inch)
1 Tablespoon sesame oil (I didn't have this, so I used Canola Oil)
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (I used 1 tsp chili powder)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped (I threw them in my food processor on "chop")
10-12 large outer lettuce leaves, rinsed and patted dry (I used Boston Leaf)
*I will add match stick carrots next time to up the veggie content and add some color*

In skillet, add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

In a microwave safe bowl, combine sesame (canola) oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce (chili powder) and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.  (Here is where I would add the carrots next time).

Stir in chopped peanuts.  Serve wrapped in lettuce leaves

Chicken Tortilla Soup

My sister passed this recipe along years ago. Not sure of where it came from, but it is delicious!

2 tbl oil
1 medium onion
2 cups cooked chicken (shredded or diced)
1 (15.25 oz) can corn (drained)
1 (15 oz) black beans (rinsed and drained)
1 (15 oz) diced tomatoes (NOT drained)
1 (4 oz) green chilies (drained)
1 (1.25 oz) taco seasoning packet
2 (14.5 oz) chicken broth
1 tbl lime juice

Saute onion in oil until onion is clear/tender

add all except broth and lime juice, mixing to blend seasoning & heating through

add broth and bring to a boil

simmer for 10 to 15 minutes

add lime juice

top with tortilla strips or crushed tortilla chips (we did those with "a hint of lime"), shredded cheddar cheese, cilantro & sour cream

Lemonade Punch

I LOVE making punch for special occasions.  I came across this on that evil, evil, time sucking, but oh-so wonderful pinterest...


1 cup Countrytime Lemonade mix
2 cups cold water
1 can of chilled pineapple juice {46 oz}
2 cans chilled Lemon Lime soda

Garnish with ice and sliced lemons

Eggless Jello Poke Cake

I've mentioned it before, but my mother in law is allergic to eggs. My youngest turned "6" earlier this week and I wanted to try something other than my "go to" eggless cake recipe. It was delicious, everyone liked it, and the birthday girl was happy. (This is a higher calorie version of the Weight Watchers Jello Cake).

1 cake mix (we used yellow)
1 can of lemon-lime soda (use cola or rootbeer if making chocolate)
1 box of small jello (we used cherry)
small tub of cool whip


Mix dry mix with can of soda. (That is it...do NOT add the oil, water or eggs!) Spread in greased 9 X 13 pan.

Bake according to mix directions. Let cool. Prepare Jello using ONLY the hot water (skip the cold water). Poke holes in cake & pour Jello over cake evenly. Refrigerate. Before serving, spread Cool Whip over cake.


(For a lower calorie version, use diet soda, sugar free jello & fat free cool whip)

Toffee Strips

My siblings are quite a bit older than me. Growing up, my sister that is 14 years older than me used to watch me a lot while my mom worked nights and my dad did things around the house. She always did fun things with me. The last time I ate these, I was probably 4 years old, when her and I made them together. I forgot all about them until I came across them in a cookbook a few years back and was like "Hey, I've had these before. I made them with Kris when I was little!" I FINALLY got around to making them. They taste just like I remember them. Enjoy!

1 1/2 c butter
1 3/4 c brown sugar
box of graham crackers
chopped pecans (optional)

Break graham crackers in 4. Line a jelly roll pan with foil and place graham crackers pieces on foil. Melt butter with brown sugar. Bring to a boil and boil for 2 minutes, so caramel sauce is smooth. Pour over graham crackers evenly. Sprinkle with nuts if desired. Bake in a 350 degree for 10 minutes. Let cool completely.

Dilly Crackers

These are such an easy snack, and super delicious. However, they are a bit addicting. You've been warned. I've seen variations on this recipe, some you need to bake, some have other seasonings, etc. I've taken bits and pieces of them all and this is how I make mine.

1 package Hidden Valley Ranch Dressing mix (NOT dip mix)
1 c olive oil
1/2 tsp garlic salt
1 tsp. dill weed
2 bags oyster crackers

Pour dressing mix, oil, garlic salt, dill weed and oyster crackers together in a big bowl. Mix well.

That's it...easy, right? Enjoy!